SC - Lord's Salt experiment. (long)

[Nanna Rögnvaldardóttir]

O.K., as several people have asked for it, here are the recipes and
translations. The Codex K version should be more correct than the Icelandic
version which derives from it.

Recipe no. 6:

Icelandic manuscript:
Quomodo temperetur salsum dominorum et quam diu durabit. Geroforsnagla skal
taka. ok muskat cardemomium pipar. canel. ingifer. sitt jæmn væge af hveriu.
utan canel. skal vera jafn þycktt vid alltt hitt annath ok svo micit steiktt
braud sem alltt þat er fyr er sagtt. ok skera þat alltt saman. ok mala með
stercku ediki. ok lata j legil. þat er þeirra sals ok um eitt misseri.*

*The scribe has erased "mi" from misseri and written "ar" (year) instead.

How to make a sauce for lords and how many days it keeps. Take cloves and
nutmeg, cardamom, pepper, cinnamon, ginger, an equal weight of each, except
the cinnamon, which should be as much as all the others, and as much fried
bread as all the above, and cut it all together and crush it with strong
vinegar, and put in a cask. This is their sauce and is good for half a
year/one year.

Danish manuscript, Codex K:
Quomodo temperetur salsum dominorum et quam diu durat. Man skal takæ gørfærs
naghlæ. oc muscat. cardemomum. pipær. cinamomum thæt ær kaniæl. oc ingifær.
allæ iæfn wæghnæ. tho swa at kaniæl ær æm mykæt sum allæ hinæ andræ. oc slyk
tu stekt brøth sum allæ hinæ andræ. oc støt thæm allæ samæn. oc malæ mæth
stærk ædykæ oc latæ .i. en leghæl. Thæt ær hærræ salsæ. oc ær goth et halft
aar.

How to make a sauce for lords and how many days it keeps. Take cloves, and
nutmeg, cardamom, pepper, cinnamon, that is canel, and ginger, an equal
weight of each, but the cinnamon should be as much as all the other spices,
and also fried bread twice as much as all the rest. Crush it all together,
and grind with strong vinegar and put into a cask. This is lord´s sauce and
is good for six months.


Danish manuscript, Codex Q:
Mæn sculæ takæ gærofærs naghlæ, muscat pipær. oc ingifær. af hwær theræ æm
mykæt af cinamomum. æssæ the æræ allæ samæn. oc tysæ æmmykæt af hwith
brøthæ. stækt æssæ thæt ær alt oc støthæ thæt samæn mæth æddik. thennæ salsæ
haldæ mæn goth i eth halft aar i en læghlæ.

Take cloves, nutmeg, pepper and ginger, an equal amount of each, and as much
cinnamon as all the others, and twice as much white bread, fried as it is
whole, and pound this together with vinegar. This keeps well for six months
in a cask.


Recipe no. 7

Icelandic manuscript:
Quomodo condiantur assature in salso supra dicto. Þat sem madur vill af
þessu salse hafa þa skal hann vella j ponnu vel a glodum branda lausum.
Sidan skal madur taka villi brad af hirti æda ra. ok specka vel. ok
steikina. ok skerra þat vel brentt ok j þann tima sem salset er kalltt. þa
skal þetta þar slæggiaz med. littlu salltti. þa ma liggia um þriar vikur.
Sva ma madur leinge verd veita. gæs endur. ok adrar villibradir. ef hann
sker þær þunnar. þetta er betzta sals er herra menn hafa.


How to use the above sauce. Take what you want to use of this sauce and boil
it in a pan on hot embers without flame. Then take some game, hart or roe,
and lard it well, and roast it, and cut it well burned*, and when the sauce
is cold, then place the meat in it with a little salt. Then it can be kept
for three weeks. In this way geese, ducks and other game can be kept for a
long time, if cut thin. This is the best sauce that the lords have.

The original says "brentt", burned, but that is probably an error - the
Danish text has "brethæ", broad, thick.

Danish, Codex K:
Quomodo condiantur assature in salso supradicto.
Thavær man wil af hænnæ hauæ. tha skal man wællæ hænnæ wæl .i. en pannæ ofnæ
hetæ gløthær utæn brandæ. oc skal man takæ brathæ af hiort ællær ra. wæl
spækkæth oc stekæ them wæl. oc skæræ them wæl brethæ. oc thæn timæ thæn
salsæ ær kald tha skal wildbrath .i. læggæs mæth litælt salt oc thæt ma
lygge thre ukæ. Swa mughæ man haldæ goth hiortæ brath. giæs oc ændær. of man
skæR them thiokkæ. thættæ ær the bæstæ salsæ thær herræmæn hauæ.

How to make use of the above sauce. When you want to use some of it, then
boil it well in a pan on hot embers without flame. And take a steak of hart
or deer, well larded, and cut into thick slices. And when the sauce is cold,
then place the game in it with a little salt and it can be kept there for
three weeks. In this way one can preserve steaks of hart, geese and ducks,
if cut thick. This is the best sauce that the lords have.

Danish, Codex Q:
Wilæ mæn syltæ thær nokæt i. tha latæ thæt wællæ. oc sithæn thæt ær full
kalt tha skulæ mæn stækt wild brath kalt hiort ra. gaas. æth annæn wild
bradh. skoræth i stykki læggæ thæræ i mæth lit salt. thæn sylt mughæ mæn
gømæ thre vkæ.

If you want to pickle something in it, then let it boil, and when it is
quite cold, then place in it fried game, cold hart, roe, geese or other
game, cut into pieces and placed in the sauce with a little salt. This can
be kept for three weeks.

Nanna

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